Perfect for summer entertaining, this dip can also be used as a base for a grilled vegetable sandwich or as a spread on a toasted bagel.

I do a lot of entertaining in the summer and I'm always looking for interesting dips to serve to guests. On a lazy afternoon at the cottage, I can set out a big bowl of fresh vegetables and some pita bread and let everyone nibble away as they please. I have some good hummus recipes that I go back to all the time, but sometimes you want something a little bit different. I liked the flavor combination of this spinach and yogurt dip. I actually drained the yogurt overnight because I got busy and didn't end up making the dip when I intended to, and it was really thick by the time I was finished mixing in the other ingredients. Really, an hour of draining should do it.

It occurred to me that it would also make a great base for a grilled vegetable sandwich. You could fill a pita with some grilled eggplant and grilled red peppers and add a spoonful or two of the dip and it would be fantastic. It would be pretty amazing on a toasted bagel, too.

Even though my daughter has some fresh mint growing in her garden, I heeded the recipe and used dried mint. The recipe writer thought it gave the dish a nice woodsy flavor, and I suppose that is true. I think it would be good with fresh mint too, and perhaps it would give it a slightly brighter flavor. I always use mint sparingly because I find it takes over a dish and that is all I can taste, but this had a nice balance.

Blanch your baby spinach. Rinse in cold water and drain well, squeezing it to get all the liquid out. Chop fine.

Sauté 1/2 clove of garlic in 2 tablespoons olive oil and add the baby spinach. Add salt to taste. Stir for a few minutes. Remove from stove, allow to cool.

In a bowl, add yogurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste. Transfer to the bowl you are serving it in and sprinkle with dried mint, crushed walnuts and a drizzle of olive oil.